On Tap Oil & Vinegar Recipe Detail

Baby Arugula-Lemon Pesto... and some Schnitzel too

Here we have a pork chop, also known as schnitzel in German cuisine, pounded to 1/4-inch thick, breaded, and then pan fried in Ultra
Premium Extra Virgin Olive Oil until golden brown and delightfully crisp.

Anywhere oil is used, Ultra Premium Quality Extra Virgin Olive oil can and should be used.... even in classic and updated German recipes.

Directions:

Whisk the milk with the eggs and a pinch of salt and add to a shallow pie plate or dish. Add the bread crumbs to a similar shallow dish.

Whisk the salt and pepper in to the flour and add to another shallow dish. Dredge the pork chops first in the seasoned flour, then in to the eggs (being sure to coat the pork chops completely at every step), and then finally in to the bread
crumbs.

Gently add the pork chops to the heated olive oil, being careful not to overcrowd the pan, and fry for approximately 3 minutes per side, until golden brown. Remove each pork chop to a wire rack while frying the remaining pork chops.

Directions:

Combine all the ingredients in the bowl of a food processor, or in a blender, and process until smooth. Serve over pasta, with bread, on pizza, bruschetta, with grilled or roasted vegetables, in lasagna, with fish, over beans, in a shoe (just kidding)...
etc.

Spaetzle

1 cup flour

1/4 cup milk

2 large eggs

1/2 teaspoon salt

Bring a 4+ quart pot of lightly salted water to a boil.

Whisk the eggs with the milk, and the salt with the flour. Add the dry ingredients into the wet ingredients and whisk until no dry spots remain.

Add the batter to a spaetzle maker or add to a large colander. If using a colander with larger holes, push the batter through the colander using a spatula in to the boiling water. Boil for about two minutes, and then remove to a bowl and toss
with pesto immediately, or a tablespoon of extra virgin olive oil.